Chestnuts Aosta Valley style

Ingredients
800 g dried chestnuts
1 small glass of grappa
3 tablespoons honey
20 g butter

Preparation
Soak the dried chestnuts in warm water for at least 12 hours.

Cook the chestnuts with a pinch of salt in boiling water for about one hour (with a pressure cooker, the time is halved). They are ready when they are tender but not falling apart.

Drain them and place them in a pan where the butter has been melted, then add the honey and grappa.
Cook for 10 minutes over low heat until glazed.

Serve piping hot with lard from Arnad or Aosta Valley mocetta (cured meat).

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